Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation

According to Lavelle et al. (2016), meals prepared at home still include products with high levels of sugars, fats, and salts (which can negatively influence health). Research has also identified that there is a discrepancy in people’s understanding of cooking-related terminology, which is why this study qualitatively analyzes how individuals define cooking from ‘scratch’. Another […]

In this 2019 study, the participants (5–7-year-old children) were placed in a laboratory setting and made to prepare either a salad or a dessert themselves. They were then given the opportunity to either eat the food they prepared themselves and/or a virtually identical meal prepared by someone else. The aim of the study was to […]